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Recipe Type:  Recipes From Around The World
Servings  4
1    Small eggplant  
1    Small zucchini  
1    Small yellow squash  
1    Red bell pepper  
1    Onion, thinly sliced  
1.25  cup  tomatoes, diced  
0.25  cup  White wine  
4  clove  Garlic,peeled and sliced  
3  tablespoon  olive oil  
0.5  cup  Basil, chopped  
2  tablespoon  thyme  
2  tablespoon  parsley  
1    Small bay leaf  

  1. Place the Inner Pot into the Pressure Cooker. Press the Beans/Lentils button. Set to 2 minutes.
  2. Sweat the garlic and onion in olive oil.
  3. Add all ingredients into the Inner Pot. Add ½ basil and parsley.
  1. Place the Lid on the Pressure Cooker and lock. Switch the Pressure Release Valve to Closed.
  2. Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM.  Press the CANCEL button. Switch the Pressure Release Valve to Open. When the steam is released completely, remove the Lid.
  3. Garnish with remaining basil and parsley.